Hot Corn Queso Dip
on Jul 29, 2018, Updated Jan 31, 2025
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So easy, so cheesy, and so perfect for game days or when you need an indulgent start to a dinner, or a game day treat.
I’ve always loved the saying, “Everything in moderation, including moderation.” This is how I think about cooking and eating in general; I usually like to cook and eat pretty healthily, but sometimes I like to just roll around in cream and butter and cheese. And not low-fat cheese, and I Can’t Believe It’s Butter.
This Hot Corn Queso Dip is that kind of recipe. But look…\.there’s corn in it, too! And scallions! And you can sprinkle radishes on top! That’s kind of healthy. Let’s call this “Hot Corn Dip.“ Or, “Hot Corn Dip That’s So Good You Might Cry a Little, But Not In An Undignified Way.”
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I think it’s clear that I earned a double major in both English and American Literature. Bam.
I usually like to cook and eat pretty healthily, but sometimes I like to just roll around in cream and butter and cheese. This is a dip for that moment.
Fresh Corn Dip
Yes definitely, absolutely make this when fresh corn is in season. It’s a lovely new way to use up those ears of corn that seem to be growing out of the woodwork in July through September. And even though the corn is, of course, slightly smothered in cheese and creaminess, you can still taste that sweet, clean flavor. But don’t be shy about using frozen corn off-season. Did I mention that it’s smothered in cheesy creaminess?
Once, when I made this, I had some pickled jalapeños in the fridge, so I roughly chopped them and sprinkled them over the top, and it was such a great addition. The next time (and clearly the time we shot the recipe), I had some radishes and scallions, so I slivered them up for a delicate bit of crunch on top.
I think minced fresh jalapeno would also be a good addition on top or mixed right in. Basically, you should feel free to poke around in your fridge and find whatever you think would add some color, crunch, heat, texture, etc., and sprinkle that thing all over this dip.
More Hot Dip Recipes
- Classic Swiss Fondue
- Rosy Hot Goat Cheese and Sundried Tomato Dip
- Queso Fundido with Chorizo
- Hot Creamy Mushroom and Spinach Dip
- Hot Hatch Chile Dip
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Hot Corn Queso Dip
Equipment
Ingredients
- 2 cups fresh or frozen and thawed corn kernels
- 1 cup half-and-half or whole milk (or a combo)
- 2 to 3 teaspoons pureed chipotles in adobo sauce
- 1 tablespoon canola (vegetable or olive oil)
- 4 scallions (white and light green parts; thinly sliced)
- 2 cups (½ pound) shredded Monterey Jack
- Julienned radishes (sliced scallions, and/or chopped pickled jalapenos to sprinkle on top; optional)
- Tortilla chips or pita chips (to serve)
Instructions
- In a food processor or a blender, pulse the corn with the milk and chipotle puree until it becomes a coarse puree.
- Preheat the broiler. Heat a heavy medium-sized skillet, preferably cast iron, over medium-high heat. Add the oil, then add the scallions and stir for about 3 minutes, until they become tender. Add the corn puree, and the cheese and stir frequently until everything is blended and the cheese is melted, about 4 minutes. Transfer the pan to the broiler for about 1 minute until the top is nicely browned. Let it sit for a couple of minutes to thicken up a bit.
- Sprinkle on the radishes and jalapenos, as desired, and serve in the skillet, warning everyone to mind the hot pan. Serve with the tortilla chips.
